Peanut Butter Cup Cheesecake with Chia Seeds and Macadamia Nut Topping

Ingredients

• Chia Seeds base:
• 1/2 cup chia seeds
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 3 tablespoons agave syrup


• Peanut Butter Cup filling:
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese (32 oz total)
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips


• Macadamia Nut topping:
• 1/2 cup macadamia nuts, chopped
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Chia Seeds base: In a bowl, combine chia seeds, almond flour, melted coconut oil, and agave syrup. Mix well and press evenly into the bottom of prepared pan. Bake for 10 minutes. Remove from oven and let cool.
3. Peanut Butter Cup filling: In a large bowl, beat the cream cheese until smooth. Add peanut butter and sugar, and beat until creamy. Beat in eggs, one at a time, and vanilla extract. Stir in mini chocolate chips. Pour the filling over the cooled chia seeds base.
4. Macadamia Nut topping: In a bowl, combine chopped macadamia nuts, brown sugar, all-purpose flour, and melted unsalted butter. Mix well and sprinkle over the top of cheesecake.
5. Bake for 55-60 minutes or until the cheesecake is set and golden brown. Let the cheesecake cool to room temperature in the pan. Refrigerate for at least 3 hours before slicing and serving.